April 2007 Fettuccini Almost Alfredo Serves 6 Prep time 15 minutes Total time 25 minutes 12 ounces whole grain fettuccini noodles 3/4 cup grated Parmesan Sauce: 1 cup nonfat ricotta 3/4 cup skim milk 1 Tbsp butter flavored sprinkles (like Molly McButter), optional 3/4 tsp ground white pepper Pinch of nutmeg Garlic powder to taste, optional Cook the pasta al dente according to package directions; drain well. Return the pasta to the pot, and cover to keep warm. While the pasta is cooking, combine the ricotta, skim milk, butter-flavored sprinkles, and white pepper in a blender or food processor and process until smooth. Pour the mixture into a 1-quart saucepan. Place over low heat; stir constantly until the mixture is heated through. DO NOT allow the sauce to boil. Pour the sauce over the pasta. Add the Parmesan and toss gently to mix well. Serve immediately. Nutrition Analysis: Calories: 270 (15% from fat) Fat: 5 grams (3 sat) Carbohydrates: 43 grams Protein: 18 grams Sodium: 565 mg Fiber: 4 grams Cholesterol: 13 mg Exchanges: 3 starches, 1 1/2 meats From fellow HAP associate and ADA spokesperson, Bethany Thayer RD And Twist magazine April 1-7, 2007 Archived Recipes Copyright 2002-2007 - Lisa Merrill